Americana 50s

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator - From follow-up inspection 2025-02-13: Raw meat over ready to eat foods in walk in cooler **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours. - From follow-up inspection 2025-02-13: See stop sale Walk in cooler ambient air temperature 57 degrees food held inside walk in freezer ambient air temperature 47f - 48 f Cook potatoes 52 f raw shell eggs 52 f cut lettuce 58 f tomatoes 60 f raw bacon 54f cooked pork 50 f raw chicken 51 f rice 52 f coleslaw 49 f raw pork 51 f cabbage cook 50 f meat balls 52 f coleslaw 49 f cook steak 49 f stuff cabbage 50 f cook rib 49 f gravy 50 f bean soup 48 f turkey 49 f cook noodles 49 f cook lemon vegetable soup49 f cook gravy 49 f vegetable bean soup 49 f hot dogs 51 f pork sausage 49 f raw beef 49 f feta cheese 51 f feta cheese 51 f 2 lbs raw beef 52 f raw fish 52 f no temperature documentation **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-13: See stop sale Walk in cooler ambient air temperature 57 f food held inside walk in freezer ambient air temperature 47f - 48f Cook potatoes 52 f raw shell eggs 52 f cut lettuce 58 f tomatoes 60 f raw bacon 54f cooked pork 50 f raw chicken 51 f rice 52 f coleslaw 49 f raw pork 51 f cabbage cook 50 f meat balls 52 f coleslaw 49 f cook steak 49 f stuff cabbage 50 f cook rib 49 f gravy 50 f bean soup 48 f turkey 49 f cook noodles 49 f cook lemon vegetable soup49 f cook gravy 49 f vegetable bean soup 49 f hot dogs 51 f pork sausage 49 f raw beef 49 f feta cheese 51 f feta cheese 51 f 2 lbs raw beef 52 f raw fish 52 f no temperature documentation**Admin Complaint** **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink, **Repeat Violation** - From follow-up inspection 2025-02-13: No date marks on any food in walk in cooler **Time Extended**

Basic - - From initial inspection : Basic - Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler - From follow-up inspection 2025-02-13: Still observed **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy 56 f lemon vegetable soup 52 f cooked the day before no temperatures taken

High Priority - Medicine not labeled properly. On dish shelf storage

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2025

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours. **Repeat Violation** **Admin Complaint**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink, **Repeat Violation**

Basic - Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 2024 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-13: still observed **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee William gouman 7-17-2024 expired. **Warning** - From follow-up inspection 2024-08-13: still observed **Time Extended**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on prep line washed hands for less than 10 seconds **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dish room. 4 live flies in walk in cooler. **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2024 **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat tomatoes white reach in cooler. Employee removed raw beef from fridge. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter table Cold holding: raw shelled eggs 82 f employee moved to freezer. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 50-100 ppm discussed with operator to remake solution. Bar area **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pasta cooked rice cooked soup all items in walk in cooler not dated. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee William gouman 7-17-2024 expired. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On white cutting board employee drink. Employee removed **Corrected On-Site** **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding 60 f raw shelled eggs on counter **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 100 ppm discussed with cook to remake sanitizer to 50 ppm - 100 ppm

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working no food manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook cabbage cook chicken soup cut provolone and multiple items in walk in cooler not dated. Operator stated less than 7 days made.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Basic - Stored food not covered. Dessert and cheese and roast beef in walk in cooler not covered. **Repeat Violation**

Basic - Employee eating while preparing food. Employee eating over oven while stirring the pots. Discussed with employee the importance of food safety.

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature. **Warning** - From follow-up inspection 2023-11-30: **Time Extended** - From follow-up inspection 2023-12-01: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: **Time Extended** - From follow-up inspection 2023-12-01: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding) **Warning** - From follow-up inspection 2023-11-30: Pot roast 45F cold hold, raw chicken 50F cold hold, sausage 44F cold hold, coleslaw 45F cold hold, raw shell eggs 74F held on counter. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter. **Warning** - From follow-up inspection 2023-11-30: Pot roast 45F cold hold, raw chicken 50F cold hold, sausage 44F cold hold, coleslaw 45F cold hold, raw shell eggs 74F held on counter. Walk in freezer door proper open to walk in cooler. Food items next to the freezer temperatures in compliance. Temperature of food increases as they are stored further from freezer door. Walk in cooler not working properly. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas **Repeat Violation** **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

Basic - - From initial inspection : Basic - Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter. **Warning**

High Priority - Toxic substance/chemical improperly stored. Toxic chemicals stored next to clean dishes in dish wash area. Discussed proper storage of toxic chemicals. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator picked up deli meat off slicer with bare hands. Discussed the need to use gloves or utensils when touching ready to eat food. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over deli meat, raw shell eggs stored over produce. Operation relocated raw foods to gain compliance **Corrected On-Site** **Warning**

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Operator touched soiled door handle of reach in cooler and walk in cooler and went back to food prep with no hand wash. Discussed proper hand washing. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes. **Repeat Violation** **Warning**

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallons of paint stored with single service disposable products. Discussed the need to separate paint from single service. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature. **Warning**

Basic - Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas **Repeat Violation** **Warning**

Basic - Food stored on floor. Bag in box beverage concentrate stored on floor in dry storage. **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled. **Warning**

Basic - Standing water in bottom of reach-in-cooler. Standing water in lower cooler of prep unit on cook line. **Warning**

Basic - Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored on prep table. Discussed the need to store wiping cloths in sanitizer solution. **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.items in walk in cooler not marked

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled under equipment

Basic - Floors not maintained smooth and durable. Floor in kitchen not smooth easily cleanable, as well as broken wall coved in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Far end of unit

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Food debris in sink causing is to drain slow.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. on hot line **Repeat Violation**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched soiled door handles and soiled equipment and did not wash hands before touching clean utensils and working with food. Discussed proper hand washing **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw(47F - Cold Holding); sausage (49F - Cold Holding); hash browns (47F - Cold Holding). **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw(47F - Cold Holding); sausage (49F - Cold Holding); hash browns (47F - Cold Holding). All other items in refrigerated unit non TCS but temperatures are 46F-50F. Operator moved TCS food to alternative refrigerator until it can be determined if the unit is working properly **Corrective Action Taken** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above prep sin, on prep table, next to grits on lower shelf of prep table. Operator moved chemicals to appropriate area **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line, buffalo chopper, slicer. **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler chicken cooked, cooked beef, soup, turkey, pork. Discussed with operator of the importance of dating all TCS foods. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans and bowls not inverted debris present. Operator removed the dishes with debris and inverted pots, pans and bowls **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored with counter top mixer. Operator removed beverage **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from wire shelving that stores clean equipment. Operator moved jackets. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Soiled dry wiping cloth in use. Cook line. Operator removed the soiled cloth. **Warning**

Basic - Stored food not covered. Walk in cooler- several foods not covered including, cooked turkey, bacon, cooked pork, cooked beef, soup. Soup bases in dry storage not coveredDiscussed with operator the importance of covering all food and storage. **Warning**